September 15, 2020
Recipe: Romesco Sauce, A Catalan Staple
BarcelonaServed as a sauce, romesco is certainly striking: It has an intense dark orange color and a dense texture that saturates and blankets whatever you dip in it. Once in the mouth, you get a piquant touch of vinegar, which is soon enveloped by the nutty creaminess of ground almonds (or perhaps hazelnuts) and olive…
November 1, 2018
CB on the Road: Going Hyper-Local at Kyoto’s Nishiki Market
TokyoWhile most artisanal markets and mom-and-pop groceries throughout Japan have given way to large supermarket chains and convenience stores, Kyoto still boasts one of the last markets selling local delicacies along with fresh foods and housewares. Often called “Kyoto’s Kitchen,” Nishiki Market is not like traditional huge bazaars with stalls selling fresh vegetables, fruits and…
August 23, 2013
Tacomix: Pit(less) Bosses
Mexico CityUpdate: This spot is sadly no longer open. Making mixiote takes some effort. On its home turf in Central Mexico, the dish is made by taking chicken, beef or mutton that is seasoned with pasilla and guajillo chili peppers as well as flavorings like thyme, cumin, bay leaves, oregano, onion and garlic, wrapping it in…